Brazilian Carrot Cake

I'm a carrot-cake-phile. So much so that my wedding cake was a carrot cake. So much so that my pregnant body craves it like a drug. So much so that I need to make this recipe again, and again, and again.

Brazilian carrot cakes are different from American carrot cakes. The texture is more like a coffee cake and the crispy chocolate topping is a trade mark of Brazilian cakes, especially the ones kids buy at bakeries after school.

Brazilian Carrot Cake

• 3 large carrots or 15 baby carrots
• 4 eggs
• 1/2 cup oil
• 2 cups sugar
• 2 1/2 cups flour
• 1 tablespoon baking powder

topping

• 1/2 cup butter
• 3 tablespoons chocolate powder (I like using dark chocolate powder without sugar but most people use Nesquick)
• 1 cup sugar

1. preheat the oven to 350*
   
2. grate the carrots. (I used my food processor and then proceeded to make the rest of the cake in the food processor. If you don't have a food processor you can do the Brazilian style which is to grate the carrots by hand and mix the rest of the ingredients in a blender)
3. In a blender (Brazilian make everything in blenders. If your blender is the $10 kind like mine than use a hand mixer. If you have a powerful blender than I suggest using it) mix the carrots, eggs, oil and sugar. Blend it for 5 minutes on high speed.
4. Add the flour and blend well.
   
5. Add the baking powder and slowly mix it in using a wooden spoon.
   
6. bake for 30-40 minutes
7. Make the topping while the cake is baking. Mix all the ingredients in a small saucepan and bring it to a boil. Add the topping to the cake and wait until it cools down to serve.